Active Time
10 Mins
Total Time
50 Mins
Yield
Serves 6 (serving size: 1 chicken thigh and 2/3 cup vegetables and sauce)

We adore the simplicity of this recipe, especially for a quick and easy weeknight dinner. All you need is a 9- by 13-inch baking dish and a handful of ingredients to make this delicious meal. These flavorful pan roasted chicken thighs include a base layer of white beans, tomatoes, garlic, and Brussels sprouts dressed with olive oil and spices. Lay the chicken thighs on top and lightly season with salt and pepper, and just like that you’ve got a centerpiece-worthy chicken dinner. It’s a simple dish that is easy to switch up based on your cravings. If you’re in the mood for Greek-inspired cuisine, then add capers and oregano to the crispy baked chicken thighs for an unforgettably tasty meal. When the fall season comes around, just add butternut squash and sage to make this an instant crowd-favorite. It’s as easy as 1,2,3, and clean-up is certainly a breeze with only one pan to clean.

How to Make It

Preheat oven to 400`F. Place drained beans, tomatoes, brussels sprouts, garlic cloves, olive oil and rosemary leaves in a 9” x 13” baking dish; sprinkle with ½ teaspoon salt and toss to combine ingredients. Place chicken thighs on top of mixture, leaving space between chicken pieces. Sprinkle remaining salt and pepper over the chicken pieces. Place baking dish in preheated oven and bake for 35-40 minutes, or until chicken is done and skin is golden and crispy.